From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


For Cake:

  • 4 ounces Baker's German Sweet Chocolate
  • 2-3/4 cups sifted cake flour
  • 1-3/4 cups sugar
  • 1 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 cup softened butter
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 egg yolk
For Chocolate Glaze:

  • 4 ounces Baker's German Sweet Chocolate
  • 1 tablespoon butter
  • 1/4 cup water
  • 1 cup confectioners' sugar, sifted
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Melt chocolate in double boiler.  Cool.  Sift dry ingredients.  Cream softened butter.  Add dry ingredients, milk, and vanilla extract, mixing only to combine.  Beat two minutes at medium speed with an electric mixer.  Add eggs, egg yolk, and chocolate.
  Beat one minute longer.  Pour batter into a greased and floured 10-inch tube pan which has been lined with waxed paper.  Bake about 65 minutes. Cool in pan for 15 minutes.  Turn out of pan, remove waxed paper, and cool completely.  Frost with chocolate glaze.

To make glaze, melt chocolate, butter, and water in a double boiler over low heat.  Combine confectioner's sugar and salt.  Gradually stir in chocolate mixture and vanilla extract, blending well.  Pour over cooled cake.

SERVES: 8 - 10

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